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The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream
Describes the main finishing prefabricated pastries and cakes-cream. Researched range of cream depending on the fruit components and method of production. Aim: to study the degree of oxidation cream with natural antioxidants from fruits and berries processing products, namely in the form of concentr...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Russo |
| Pubblicazione: |
Voronezh state university of engineering technologies
2016-11-01
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| Serie: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Soggetti: | |
| Accesso online: | https://www.vestnik-vsuet.ru/vguit/article/view/982 |
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